6. Heat the pan with oil, add remaining shahi jeera. Once jeera popped add all the vegetables and soya chunks. Saute well. Then add ground paste. Saute well. Add all the powders, curd and salt. Mix it well. Cook till the oil oozes out from the gravy. Switch off the flame. Keep it aside.

7. In a big vessel spread half of the gravy. Then Spread half of the fried onion and chopped coriander, pudina leaves. Then spread half of the cooked rice. Sprinkle some saffron milk. Repeat the process again for second layer. Spread remaining onion, chopped coriander leaves, 1 tsp of shahi biriyani masala powder and ghee. Cover the vessel with a tight lid or foiled seat.

8. Heat a tawa, when the tawa turns hot, place the vessel on it.

9. Dum, it for 10 min in low flame. Switch off the flame. Do not open the vessel for 30 min. after 30 min, carefully mix the rice.

Serve it with onion raita. for more step by step pictures and recipes please visit mysamayalsnaps.com